My Oh My What A Big Lemon Meringue Pie!

Lemon Pie Filling – (recipe adapted from) Pies & Pastries, Pg. 199 – Evelyn V. Zink (Mrs. B.E.)

 

Sweet’n tart lemony curd, fluffy sweet meringue topping, all atop a rich flaky pastry – who can resist a decadent lemon meringue pie?  There are lots of variations out there – whether it be the store bought variety, “Homemade” via a boxed powder filling, or made from scratch – we’ve never really met a lemon pie we didn’t like…and that is saying a lot given Jan's serious aversion to eggs.

In preparing for this post we were very much inspired by the Foodie Cult Classic film “Toast” – a biopic film based on a bestselling memoir by Nigel Slater, a British celebrity chef.  Set in the 1960s and 70s, the film features retro culinary delights prepared by the main character’s stepmother (played by Helena Bonham-Carter) as seen through the eyes of a child – these over-emphasized, colourful and whimsical dishes eventually inspire the child to follow his culinary dreams.  At one point in the film a baking war is waged between the adolescent Slater and his stepmother in an all out battle to produce a larger than life deep dish lemon meringue pie - the kind of things pie dreams are made of.

Food Stylist Katherine Tidy's Famous Lemon Meringue Pie from "Toast"

While we’ve eaten plenty, we’ve never actually made a lemon pie – so naturally for our first one we’d challenge ourselves by making a giant, cartoon sized version.  Go big or go home we say!

Gooseberrylicious

Spiced Gooseberries - (recipe adapted from) Pickles and Preserves, Pg. 325 - Evelyn V. Zinck (Mrs. B.E.)

Who knew that Nova Scotia was the home of the succulent, somewhat tart and very interesting gooseberry?  Oh, you did?  Well – this is the first WE’VE heard of it.  Better late than never as they say. Prior to our DO adventure, we had merely sipped the sweet gooseberry nectar tucked away in some delicious New Zealand Sauvignon Blanc, and from time to time lingered over the imported yellow domestic kiwi/grape cross breed at Sweet Basil or Saege as a dessert garnish.  Our blogging journey has led us to 2 wonderful facts - A) Nova Scotia's gooseberries are just as lovely as their New Zealand 3rd cousin on their father's side; and B) The possibilities are endless!

We started with a simple jam, thanks to Mister Bernardin's wise bible of all things canning. Although nice - it didn't blow our socks off and Gaylin Westin likely won't be launching a line President's Choice Gooseberry Jam anytime soon.

But...thank goodness we didn't stop there.  We then made a mini batch of the DO's spiced gooseberries, thanks to Peties’ sensational co-worker (a.k.a. Lobster Lady) who hooked us up with a bounty of gooseberries.  It was love at first taste!  Although described as “tasty with roast beef or cold cuts” in the Dutch Oven Cookbook – spiced gooseberries, which offers a sweet-tart flavor, infused with aromatics spices such as cinnamon and cloves – would be the perfect accompaniment to any meats of fish.

We were so blown away that we searched high and low for a new stash of this not-so-exotic-anymore berry, to make a full batch.  Another little known fact - NS gooseberries are very, very hard to find!  17 phone calls later, a trip to Halifax’s 2 farmers markets, and a response to a kijiji ad - we were back in business.  As an aside – if you have a friend, co-worker, temperamental neighbor, or old high school acquaintance that you haven’t seen in 20 years and with whom you perhaps had a mere stormy friendship at best – put your differences aside and become their new best friend.  Buy them lunch.  Send random Edible Arrangements to them.  Mow their lawn.  If it means they’ll pay you back in their private reserve of gooseberries – DO IT!  That’s all we’ll say on the subject.

Never in our wildest dreams did we think that anything could come close to our coveted rhubarb relish.  Well, Bing Bong!  Move Over Rhubarb.  Hello spiced gooseberries.  It was, well - gooseberryliscious.

Sianara applesauce; 'forget about it' mint jelly; we like ya cranberry, but you should know…we’ve been seeing another condiment.  And his name is Spiced Gooseberry!

Ingredients:

4 quarts gooseberries (washed and stemmed)

7 cups sugar

2 cups vinegar (scant)

1 Tbsp Cinnamon

1 Tbsp Cloves

1 Tbsp All Spice

Directions:

Place ingredients in large pot.  Mix well and boil over medium heat until thickened – about 1-1.5 hours.  Stir frequently.  Pour into sterilized jars and process for 10 minutes.